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oven floor - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • oven floor

    I have gottin as far as building the 4'' concrete slab under the oven. I'm using firebrick for the floor of the oven. What type of insulation should be used between the concrete and the firebrick?. I do not know the the ratio of materials for making insulating concrete.

    I also want to build a retangled arch oven with the smoke stack at the opposite end as the door. I have not seen ovens built like this I'm looking for ideas.

  • #2
    Re: oven floor

    My best advice is to keep reading...

    The insulating layer is actually vermiculite or perlite.

    The ratio is 1 part cement(not concrete) to 5 parts vermiculite or perlite.

    The two are mixed thoroughly and then water is added, but just enough water until when the mixed is compressed with your hand, a small amount of water will be squeezed out.

    It looks like you want to make a barrel oven.

    Are you interested in baking pizza or bread?

    Most here feel that the Pompeii oven is the best design for either need.

    Good luck and remember.......... KEEP READING!
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

    Comment


    • #3
      Re: oven floor

      Brunello,

      Stop building (for now).

      Read the Pompeii Oven plans a few times, then start browsing all the Forno Bravo message boards. There is a ton of info here. Some of it won't make complete sense, but the more you read, the better you will understand. Pay particular attention to the "Stickies" that are posted at the top of each message board.

      Start here:
      http://www.fornobravo.com/pompeii_ov...peii_oven.html

      Spend several hours reading this stuff and your oven will start taking shape in your head.
      Ken H. - Kentucky
      42" Pompeii

      Pompeii Oven Construction Video Updated!

      Oven Thread ... Enclosure Thread
      Cost Spreadsheet ... Picasa Web Album

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